Name: Jackfruit Tagine with Zhough
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 4 servings
Ingredients: 30 ml olive oil; 1 large onion (finely chopped); 565 g jackfruit (tinned young, in brine, drained); 6 null garlic cloves (finely chopped); 2 tsp ginger (finely grated); 5 tsp baharat spice; 2 tbsp tomato paste; 1 tbsp soy sauce; 400 g tinned peeled plum tomatoes; 1 null vegan stock cube; 1 null fresh bay leaf; 0.5 tsp coarse sea salt (adjust to taste); 2 pinches hot chilli flakes (or a squeeze of harissa paste); 80 g medjool dates (diced finely); 400 g cooked chickpeas; 1 tbsp pomegranate molasses; 1 tsp date syrup ((optional)); 1 bunch coriander (small (or 50% coriander and 50% parsley)); 1.5 null garlic cloves; 0.5 tsp ground cardamom; 0.5 tsp ground cumin; 1 pinch chilli flakes ((I used pul biber)); 0.5 tsp salt (more to taste); 1 null olive oil; 1 squeeze lemon juice ((adding zest is nice too)); 0 null pomegranate arils; 0 null quick-pickled lemon (or preserved lemon, chopped finely); 0 null toasted almond flakes

Instructions

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1

Heat the olive oil (2 tbsp) in a heavy-bottomed pot.
2

Add the finely chopped onion (1 large) and fry it gently until almost translucent, stirring occasionally.
3

Meanwhile, cut off any fleshy bits and discard seeds from the [tinned young jackfruit in brine]. Squash the [jackfruit pieces] with a fork to separate the fibres and set aside.
4

Add the chopped garlic cloves (6 finely) and finely grated ginger (2 tsp) to the pot with the [onion]. Sauté all aromatics, stirring often to prevent burning.
5

Stir in the [jackfruit pieces] and baharat spice (5 tsp). Fry the spices gently for 1-2 minutes, stirring continuously as they can burn easily.
6

Stir in tomato paste (2 tbsp), soy sauce (1 tbsp), tinned peeled plum tomatoes (400 g) and their juices, stock cube (1 vegan), bay leaf (1 fresh), coarse sea salt (0.5 tsp), [a few pinches hot chilli flakes], finely diced medjool dates (80 g) and water (240 ml).
7

Simmer on a low-medium heat for 90 minutes, or until the [tomato flesh] breaks down and excess moisture evaporates. Stir occasionally. If the [tomatoes] remain chunky but the pot appears dry, add more [water]. Continue simmering until the [tomatoes] are fully broken down and the sauce reaches your desired thickness.
8

Add the cooked chickpeas (400 g) towards the end of the simmering time.
9

Finally, season with pomegranate molasses (1 tbsp), date syrup (1 tsp) (if needed), and extra [salt] (if needed). If possible, allow the flavours to mature for a day before serving.
10

Serve on some [brown rice] with a dollop of [zhoug], some [finely chopped quick-pickled lemon] or [preserved lemon] and [toasted almond flakes].
11

To make the zhough: Put [small bunch coriander leaves] and delicate stems, [1-2 garlic cloves], ground cardamom (0.5 tsp), ground cumin (0.5 tsp), [a good pinch chilli flakes] and salt (0.5 tsp) in a food processor. Pulse until finely minced, or leave chunkier if preferred.
12

Drizzle in [olive oil] while the processor is running. Stop once the mixture reaches a sauce consistency.
13

Season with a good [squeeze lemon juice] and some extra [salt] (if needed). Store in a jar in the fridge for 1-2 weeks.